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Paleo Fettuccine Alfredo With Blackened Chicken {Gluten Free, Dairy Free, Low-Carb}

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This Low-Carb, Dairy Free, Paleo Fettuccine Alfredo recipe is not only rich, creamy, and delicious, but it’s surprisingly easy to make too!

Fettuccine Alfredo In White Bowl With Chicken On Top

Paleo Fettuccine Alfredo

I don’t know anyone who doesn’t love Fettuccine Alfredo – I think it’s just in our DNA! There’s something about the creamy sauce and pasta that’s comforting and can’t be resisted 🙂 This gluten and dairy free Paleo Fettuccine Alfredo recipe is not only rich, creamy, and delicious, but it’s surprisingly easy to make too. It consists of 3 parts, the noodles, the sauce, and the chicken. I usually start with the noodles because they take the longest to cook.

The Noodles

For the noodles there are 2 options:

  • Gluten Free Fettuccine noodles – I prefer Tinkyada
  • Zucchini noodles

The Tinkyada pasta is the best gluten free pasta I’ve come across, it tastes like traditional pasta and it’s not gritty and doesn’t get mushy.  Or if you prefer the zucchini noodles, just spiralize them into ribbons, “sweat” them of their extra moisture, and then saute them until they are tender. When I make this dish I usually make both.

My family prefers the Tinkyada pasta but my tummy doesn’t handle grains so well so I make myself zucchini noodles. So just choose whatever works best for your family, both are yummy! I got pictures of the zucchini noodles, but none of the Tinkyada pasta – sorry!

For a step-by-step on how to spiralize zucchini noodles, see my Paleo Pesto Pasta recipe.

 

spiralized zucchini

Zucchini Noodles on Stove

 

The Dairy Free And Vegan Alfredo Sauce

For the sauce I used cashews to make it thick and creamy, then added non-dairy butter  (ghee or or oil would also work), chicken broth, water, lemon juice, and some spices to make it rich and authentic tasting – you can’t tell at all that it’s not packed with heavy cream and cups of butter!

Also, if you start blending the sauce and it seems runny don’t be alarmed. It will thicken up when you toss it with the hot noodles and turn out perfect. The first time I made this I heated the sauce up on the stove – bad move!!! When I did, it got CRAZY thick! I have yet to figure out why it it gets so thick when heated, but it does.  So just toss it with the hot noodles and you’ll be good to go!

 

Vegan Alfredo Sauce in Blender

 

The Blackened Chicken

First, you pound down the chicken so it’s not too thick – you don’t want the outside to burn and inside to not be cooked!

Uncooked Chicken

 

Then mix together the Cajun spices and cover them (along with some oil) all over the chicken…

Spices in pink kids bowl

The pretty pink kids bowl is optional, lol 🙂

 

Seasoned, Uncooked Chicken

 and grill them over medium heat until done.

 

Cooked and Sliced Chicken

Then, allow the meat to rest a few minutes so it stays juicy and cut on the diagonal to be pretty.

That’s it! Just toss the sauce with the hot noodles, top with the blackened chicken, and garnish with parsley just to be fancy 🙂 Enjoy!

 

Looking for more Low-Carb Paleo Dinner ideas? Check these out!

Chicken Piccata

Beef And Broccoli

Keto Pepperoni Pizza Casserole

Fettuccine Alfredo In White Bowl With Chicken On Top

Paleo "Fettuccine" Alfredo With Blackened Chicken

This Paleo, Dairy Free, & Low-Carb Alfredo recipe is not only rich, creamy, and delicious, but it's surprisingly easy to make too.
*Note- This alfredo sauce thickens considerably when heated. I recommend tossing it with hot noodles to slightly thicken and heat through instead of heating separately on the stove.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: dairy free alfredo sauce, dairy free alfredo sauce recipe, dairy free fettuccini alfredo, keto alfredo, keto alfredo sauce, keto alfredo sauce recipe, keto fettuccini alfredo, paleo alfredo sauce, paleo alfredo sauce recipe, paleo fettuccine alfredo recipe
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 549kcal
Author: Cassidy Stauffer

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Ingredients

  • 1 Lb. Tinkyada Brown Rice Fettuccini Noodles OR
  • 2 Zucchini Squash Per Person up to 4 people, spiralized (*see link above), salt, and oil as needed.
  • Parsley for garnish

Alfredo Sauce:

  • 1 C Raw Cashews
  • 1/2 C Chicken Broth
  • 1/2 C Water If you have a high speed blender you can slightly reduce for a thicker sauce
  • 3 Tbsp. Ghee or Allowed Butter Liquified
  • 1 tsp. Arrowroot or Starch of Choice optional
  • 1/2 tsp. Salt
  • 3/4 tsp. Fresh Lemon Juice
  • 1/8 tsp. Black Pepper
  • Pinch of Garlic Powder more to taste
  • Pinch of Onion Powder more to taste

Blackened Chicken:

  • 1 1/2 Lb. Boneless Skinless Chicken Breasts (about 3)
  • 2 Tbsp. Olive Oil or preferred oil, liquified
  • 1 tsp. Salt
  • 3/4 tsp. Paprika
  • 1/2 tsp. Pepper
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Cumin
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder

Instructions

  • Place the cashews in a medium sized bowl and cover with warm water, set aside.

For the noodles:

  • Prepare the Tinkyada noodles as directed on package OR
  • Spiralize 2 zucchini per person (up to 4 people) using the ribbon blade.
  • Place the noodles on a paper towel lined baking sheet and sprinkle liberally with salt. Place in the oven on 200 degrees for 30 minutes. When the noodles come out of the oven give them a good squeeze in the paper towels to get out extra moisture.
  • Just before serving, heat 2 Tbsp. olive oil over medium heat in a large pan. Add the zucchini and saute until tender.

For the chicken:

  • Cover the chicken with plastic wrap so chicken juices don't fly everywhere, and use the smooth side of a meat tenderizer to pound the chicken to no more than 1 inch thick.
  • Mix all of the spices in a small bowl.
  • Coat the chicken with oil, then rub the spice mixture on both sides of the chicken.
  • Heat 2 Tbsp. oil over medium high heat in a large skillet. Once heated, add as much chicken as will comfortably fit and cook approximately 3 minutes per side, or until cooked through.
  • Allow chicken to rest for a minute or two, then cut diagonally.

For The Alfredo Sauce:

  • Drain and rinse the cashews.
  • Add the cashews and all of the remaining sauce ingredients to high powdered blender (I use my nutri-bullet) and blend until smooth. Taste and adjust ingredients as needed and toss with the hot noodles. Top with blackened chicken and sprinkle on parsley just to be fancy 🙂
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Notes

Nutrition Facts include blackened chicken but do not include pasta.
Nutrition Facts
Paleo "Fettuccine" Alfredo With Blackened Chicken
Amount Per Serving
Calories 549 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 11g 55%
Cholesterol 137mg 46%
Sodium 1033mg 43%
Potassium 886mg 25%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 42g 84%
Vitamin A 12%
Vitamin C 5.4%
Calcium 2.6%
Iron 18.6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

Pin Paleo Alfredo For Later

Fettuccini Alfredo Collage

the Alfredo sauce was adapted from  The Spunky Coconut’s recipe.

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Reader Interactions

Comments

  1. Catherine Morris

    January 15, 2019 at 12:29 am

    I made this, and could not believe how creamy the sauce was. I made regular fettuccine for our children, and I honestly preferred this,. I will definitely plan to serve this again!

    Reply

  2. TL

    January 12, 2017 at 12:06 am


    I decided to try this for my husband’s birthday. Prior to finding out he has celiac 7 years ago, he loved Olive Garden’s fettuccine alfredo. He is also allergic to dairy. I was skeptical with having three non-allergy boys (ages 11, 8 and 5). The 8 year old is VERY picky. I had a backup plan of wings to throw in, but this was AMAZING! All my boys loved it and my husband can’t say enough how it was the best present he received. It is a keeper. In fact he asked me 3 times if I had written it down.

    Reply

  3. Katrena

    March 5, 2015 at 12:32 pm

    Wow! My tummy smiles just reading this recipe 🙂 What changes would you make in the recipe if you substituted cashew milk instead of raw cashews? Thanks in advance for your reply and this great recipe!

    Reply

    • Cassidy

      March 5, 2015 at 9:46 pm

      Hi Katrena, since I haven’t tried it I can’t say for sure but… make sure to use unsweetened cashew milk. Also, the cashew milk won’t be as thick so you might need to put the mixture on the stove and add some tapioca (arrowroot will make it slimy) mixed with water when it’s heated to thicken it. Let me know how it turns out!!!!

      -Cassidy

      Reply

      • Katrena

        March 5, 2015 at 11:50 pm

        Made this for dinner tonight…wonderful, wonderful! I substituted 1 cup cashew milk (unsweetened) instead of 1 cup raw cashews. Also, I used 1 tsp organic corn starch for my starch of choice and it thickened wonderfully. I used Annie Chun’s Pad Thai Rice Noodles (gluten free). They were very tasty, and they cook in 5 minutes. I will be trying the zucchini noodles next time! Also, I eliminated all salt that was called for in the recipe, as most new recipes are too salty for my tastebuds…wrong! I added it all back in…perfect amount of salt listed in your ingredients…thanks so much for a gluten-free, dairy-free recipe! Can’t wait to check out your others 🙂

      • Katrena

        March 6, 2015 at 12:32 am


        Made this for dinner tonight…wonderful, wonderful! Great tasting and super quick dinner when made with rice noodles! I substituted 1 cup cashew milk (unsweetened) instead of 1 cup raw cashews. Also, I used 1 tsp organic corn starch for my starch of choice and it thickened wonderfully. I used Annie Chun’s Pad Thai Rice Noodles (gluten free) as I already had these in my pantry. They were very tasty, and they cook in 5 minutes. I will be trying the zucchini noodles next time! Also, I eliminated all salt that was called for in the recipe, as most new recipes are too salty for my tastebuds…wrong! I added it all back in…perfect amount of salt listed in your ingredients…Also, I added chives for garnish….again, thanks so much for a great gluten-free, dairy-free recipe! Can’t wait to check out your others 🙂

  5. Kim

    September 23, 2014 at 9:14 pm

    Cassidy,
    I love this recipe, especially the sauce. Tonight I am serving the sauce with spaghetti squash and left over roast chicken. Very easy healthy dinner!

    Reply

  6. Aliyanna

    June 24, 2014 at 4:07 pm

    I was wondering if there is a non nut sub for the cashews…my kids have terrible nut allergies…including soy and peanuts.
    tia

    Reply

    • Cassidy

      June 25, 2014 at 9:01 pm

      Hi Aliyanna!

      I’m sorry to hear about your kids nut allergies 🙁 I don’t have a nut free substitution for this recipe, but I’ve seen a lot of recipes lately for dairy free alfredo sauces using cauliflower as a base. I haven’t tried it yet but some of the recipes look good. You could probably just google ‘dairy free alfredo sauce using cauliflower’ and find a good recipe 🙂 I hope this helps!

      -Cassidy

      Reply

  10. Erica M

    June 19, 2014 at 2:03 pm

    Wow! I made this last night for my family and they went bonkers. My son and I are GFCF, and my daughter has 7 severe food allergies, so finding a recipe for a classic dish like this was heaven-sent. The sauce was SO good. I followed the recipe almost exactly except I added about 2 more tbsp of chicken broth so the sauce wasn’t too thick (my vitamin blender heated it up and it was barely pourable). I can’t wait for the next recipe you share so I can wow my family again!

    Reply

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